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Venison Chili Cornbread Casserole
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Venison Chili Cornbread Casserole

Easy and Delicious. Perfect for your winter chili cravings.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Main Course, Soup
Cuisine: American, Southern, Texan
Keyword: Casserole, Chili, Cornbread, Soup, Venison
Servings: 8 people
Author: Sophie May

Equipment

Ingredients

  • 1 kit 2 Alarm Chili
  • 2 lbs ground venison
  • 1 onion chopped
  • 1 can tomato sauce 8 oz
  • 1 can kidney beans 15.5 oz; drained and rinsed
  • 1 can diced tomatoes 14.5 oz; drained
  • 2 1/4 C water split 2 C and 1/4 C
  • 1/2 C milk
  • 6 T salted butter melted
  • 1 egg
  • 1 box Zatarain's Honey Butter Cornbread Mix

Toppings

  • green onions
  • shredded cheese
  • sour cream

Instructions

  • Preheat oven to 375°. If using a different cornbread, heat according to box instructions.
  • Brown onions and venison. Drain excess liquid.
  • Add tomato sauce, 2 C water, and all seasonings EXCEPT packages labelled red pepper and masa. Mix.
  • Add red pepper based on how spicy you want your chili. (all=spicy, 1/2=mild, omit=not spicy). Mix.
  • Add drained diced tomatoes and rinsed/drained kidney beans. Mix well.
  • Cover with a lid and simmer for 30 minutes.
  • While simmering get your cornbread together. Combine milk, melted butter, and egg in a medium bowl. Add cornbread mix and stir well.
  • Add masa to 1/4 C warm water. Stir into chili well.
  • Pour chili into a 9x13 casserole dish.
  • Using a cookie scoop or tablespoon, scoop cornbread batter on top of the chili.
  • Cook for 18 minutes or until cornbread is done and slightly browned. If using a different cornbread mix, times may differ.